Olive Oil Cake

044 Pic - Olive Oil Cake.jpg

With an extremely busy weekend ahead, guests in and out (Santa!), this is a cake that you will want to have on hand. It is easy to whip up, and can sit out on the counter for as long as it will last – which won’t be long! It is light but rich, and not too sweet, so it can be paired with fruit, jams and cheese. It’s a cake that will take you from breakfast, to afternoon tea, to dessert after dinner. Since you have the mixer out, make two and stash one in the freezer for those unexpected holiday guests. And with that, Curdis bids you a happy, safe holiday. See you in 2018!


  • 1 1/4 cup olive oil, plus 1 tablespoon for pan

  • 1 cup sugar, plus 2 tablespoons for pan

  • 2 cups AP flour

  • 1/3 cup almond flour or cornmeal

  • 2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon kosher salt

  • 1 tablespoon lemon zest

  • 3 tablespoons lemon juice

  • 2 teaspoons vanilla

  • 3 eggs

  • 3 tablespoons any liqueur (optional)

    *Items with an asterisk can be found at The Cheese Shop of Salem!


  1. Preheat oven to 400 degrees. Line the bottom of a 9-inch round cake pan with parchment paper (cut to size). Brush a tablespoon of olive oil onto the sides and bottom of pan, then dust the oiled pan with one tablespoon of the sugar.

  2. In a medium bowl, whisk together flour, almond flour, baking powder, baking soda and salt.

  3. In a separate medium bowl, beat eggs and sugar together until thick, pale and ribbon like, about 3 minutes. With mixer still on high, gradually stream oil, beating until fully incorporated and thick, about 3 minutes. Add in lemon juice, zest, vanilla and liqueur.

  4. Gently mix or fold in the dry ingredients in two additions.

  5. Spoon all of the batter into the prepared pan. Sprinkle the top with the remaining tablespoon of sugar

  6. Place cake in oven and reduce oven temperature to 350 degrees. Bake 40-50 minutes, until top is golden brown and cake tester inserted into the center comes out clean.

  7. Cool on a rack for 15 minutes, then carefully remove from pan and allow cake to cool on rack for at least 30 minutes.

  8. Cake can be made ahead, tightly wrapped and held at room temperature up to 4 days. Cake can also be frozen up to 3 months. For best results, thaw at room temperature up to 1 day before serving.

Serves 8